Braised Chinese cabbage stem recipe-Chinese Food-best chinese food recipes-cooking food

Braised Chinese cabbage stem

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Water spinach, formerly known as water spinach, is widely cultivated in rural areas of southern China because its white trumpet shaped pedicel center is empty. Cabbage is rich in vitamin A, B vitamins, vitamin C, niacin and protein, fat, calcium, phosphorus, iron, etc. The content of vitamin B1 is 8 times that of tomato, and the content of calcium is 12 times that of tomato. It has the functions of promoting intestinal peristalsis, defecating and detoxifying, reducing the acidity of intestinal tract, preventing the imbalance of bacterial flora in intestinal tract, and being beneficial to cancer prevention, as well as cleaning teeth, preventing caries, removing halitosis and building up skin. It can be regarded as the best beauty product. In addition, it can prevent infection, prevent heatstroke, cool blood and expel toxin, and prevent diarrhea.

Cooking ingredients

Cooking Steps

Step1:It's much more refreshing than the one with leaves.

Step2:Cut it. Then pat it with a knife. Flatten the vegetable stem to taste good. You don't need to smash it one by one. Just take the knife with you.

Step3:Cut the green and red peppers into small pieces. Pat the garlic seeds to pieces.

Step4:The right amount of rapeseed oil. Heat it. Stir fry the green and red pepper and garlic seeds to give the fragrance.

Step5:Pour in the stem of the cabbage. Stir fry it for tens of seconds. Add a small amount of baking soda. It can keep the color of the dish green. But if you put it on the table and touch the air for too long, it will change color. Stir fry. Quick out of the pot. It is also the secret to make the cabbage as green as possible.